Tuesday, January 22, 2013

Latkes


 I am bringing you another recipe repost. Sad to say, that I have been down with the flu for almost a week now. There is nothing that will help it except rest and fluids so that is what I am doing. I have hardly had enough strength to even check my email so I am sorry if I am behind on answering your cooking questions. I strive to get all caught up and back to my regular quick responses. So today I am posting you a recipe I posted a few years ago. These are my favorite and I really wish someone could make them for me right now.

Latkes
2 peeled russet potatoes
1/4 sweet onion
1 TBSP fresh dill chopped fine
1 Tablespoon gluten free all purpose flour
1 egg
1/2 tsp salt
pepper to taste
1 TBSP olive oil

Grate the potato, and onion and mix together. Squeeze out moisture. I did this with a couple paper towels one handful at a time. 
Place each handful in a large bowl. Add fresh dill to the mixture.
 Add gluten-free flour to lightly coat the mixture. Add egg and Kosher salt and fresh ground pepper to taste. 

Heat olive oil in a large sauté pan. When oil is hot, add mounds of the potato mixture. Turn the heat to medium-high. When the bottom of each latke is nicely browned, flip and brown the other side.
Cooking latkes over medium-high heat turns the outside a nice crispy golden brown and gives the interior a chance to cook through. Drain on paper towels. Sprinkle with a bit of salt. Serve with sour cream.
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